Davina’s Veggie Quinoa Risotto

Serves 4

Quinoa makes excellent risotto, but it doesn’t release lots of starch like rice does and you don’t need to stand and stir it constantly while it cooks. Does make life easier. A good, simple veggie supper.

Instructions

Rinse the quinoa thoroughly, then drain it well. Put the quinoa in a saucepan and toast it over a medium-high heat for a couple of minutes. Pour the stock into the pan, season with salt and bring it to the boil. Cover the pan, turn down the heat and simmer the quinoa for about 15 minutes. Remove the pan from the heat and leave the quinoa to stand, covered, for 5 minutes.

Meanwhile, heat the olive oil in a large shallow pan. Add the onion and thyme, and cook it over a gentle heat for 5 minutes, then add the squash and the mushrooms. Cook for another 5 minutes, then add the garlic and allspice. Add 150ml of water, then put a lid on the pan and leave for 5 minutes until the squash is tender.

Gently fold the cooked quinoa into the vegetables, then beat in the Parmesan and butter. Serve with a grating of nutmeg and sprinkle the parsley and extra Parmesan on top.